Koh W-P, Yang H N, Yang H Q, Low S-H, Seow A
Department of Community, Occupational and Family Medicine, National University of Singapore, Singapore.
Eur J Clin Nutr. 2005 Jan;59(1):16-23. doi: 10.1038/sj.ejcn.1602027.
Heterocyclic amines (HCAs) from high-temperature cooking of meat have been linked to increased cancer incidence in Western populations, but data on the sources of HCAs in Asian diets are scarce. Our aim was to identify potential sources of HCAs in the Chinese diet, and to provide the basis for efforts to quantify dietary exposure to these compounds.
We conducted 24-h dietary recall interviews among 986 Chinese men and women in Singapore, who were a randomly selected subpopulation of participants from the Singapore Chinese Health Study, a population-based cohort. Details of all foods and beverages consumed by each subject in the past 24 h were recorded, and information on meat type, cooking method and portion size were abstracted from all meat-containing dishes, and gram weight equivalents computed.
The mean meat intake per person was 103.0 g/day (standard deviation 74.2), of which 97.2% was fresh meat. Fish (38.0%), pork (30.6%), and poultry (21.0%) accounted for 89.6% of meat consumed. Patterns of meat consumption and cooking methods differed markedly from Western populations. Documented high-temperature cooking methods, combined with stir-frying, accounted for 44.3% of fish, 35.1% of pork and 25.6% of poultry consumed. Specifically, potentially significant sources of HCAs were pan-fried fish and barbecued pork.
Our results identify the potential sources of HCA in the Chinese diet, highlight aspects which are relevant to HCA formation and intake, and call for novel approaches to estimating individual exposure to dietary HCAs in this and similar populations.
肉类高温烹饪产生的杂环胺（HCA）与西方人群癌症发病率增加有关，但关于亚洲饮食中HCA来源的数据很少。我们的目的是确定中国饮食中HCA的潜在来源，并为量化这些化合物的膳食暴露量提供依据。
我们对新加坡986名中国男性和女性进行了24小时饮食回顾访谈，他们是基于人群的队列研究——新加坡华人健康研究中随机抽取的参与者亚组。记录了每位受试者在过去24小时内食用的所有食物和饮料的详细信息，并从所有含肉菜肴中提取了肉类类型、烹饪方法和份量大小的信息，并计算了克重当量。
人均肉类摄入量为103.0克/天（标准差74.2），其中97.2%为鲜肉。鱼类（38.0%）、猪肉（30.6%）和家禽（21.0%）占肉类消费的89.6%。肉类消费模式和烹饪方法与西方人群明显不同。记录在案的高温烹饪方法与炒菜相结合，占所消费鱼类的44.3%、猪肉的35.1%和家禽的25.6%。具体而言，HCA的潜在重要来源是煎鱼和叉烧。
我们的结果确定了中国饮食中HCA的潜在来源，突出了与HCA形成和摄入相关的方面，并呼吁采用新方法来估计该人群及类似人群中个体对膳食HCA的暴露量。
